Want to taste an amazing  Chatni combination?

Try this:

Mix 2 Tablespoon Sweet & Sour chatni, 1 Tablespoon Green chatni & 1 Tablespoon Red Garlic chatni.

• 12 Brittania Merry biscuits,3 Tablespoon Dry coconut powder
• 3 Tablespoon grinded sugar, 4 Tablespoon milk cream,
• 2 cup milk, 1 teaspoon kesar or 1 Tablespoon kesar syrup.
• 1/2 teaspon butter.

Method:

1. Soak 6 Merry biscuits in 1 cup milk seprately in 2 bowl for 15 minutes.
2. Add 1 Tablespoon milk cream and 1 Tablespoon grind sugar in a bowl and mix it.
3. Add 2 Tablespoon milk cream,1 Tablespoon grinded sugar and kesar syrup & mix it.
4. Mix 1 Tablespoon milk cream,1 Tablespoon grinded sugar & coconut powder in another bowl.
5. Take round plate and greese it with butter.
6. Now spread mixture of Merry biscuits.
7. Spread another layer over it by mixture of coconut.
8. And the top-most layer with the Kesar mixure we just prepared.
9. Refridgerate it for 30 minutes and cut into Triangle shapes.

• Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
• Wash tuver dal and pressure cook it for three whistles.
• Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
• When they begin to crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
• Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
• Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
• Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

• 2 Brown bread, 4 Brittannia Merry biscuits,
• 2 Table spoon Choco powder, 1 Table spoon Coco powder
• 3 Table spoon choclate sauce,1 cup milk
• 2 Table spoon dry coconut powder(khobara)
• 2 Table spoon grinded sugar, 2 Table spoon milk cream

Method:

1. Soak bread & Merry Biscuits in milk for 15 minutes.
2. Add choko powder, coco powder & 1 tablespoon sugar.
3. Mix it properly and knead the dough.
4. Divide it into 12 pieces.
5. Shape each piece as per your liking

Filling:

1. Mix coconut, milk cream & sugar and prepare 12 small ladoo (balls) from it.
2. Keep each ladoo in choco puri and cover it.
3. Dip the ball into choco sauce and serve it chilled.

Another way for serving:

After filling coconut ladoo chilled the choco balls, when serving add hot choclate sauce to it.

• Rice                                    250 gms
• Coconut                             1, grated
• Green chilli                         2, chopped
• Coriander leaves              50 gms, chopped
• Cumin seeds                  ½ teaspoon
• Urad dal                             1 teaspoon
• Chana dal                          1 teaspoon
  
• Oil                                       50 ml
• Salt                                     to taste

 Method:

• Cook the rice till half done.
• Heat the oil and temper with the cumin seeds, urad dal and chanadal.
• When the cumin seeds crackles add the chopped  green chilies.
• Add grated coconut and stir without allowing the mixture to get brown.
• Add the cooked rice, coriander leaves, mix well and stop heating.
• Serve hot garnished with grated coconut.

• 1 cup Yogurt
• 1 tablespoon gram flour
• 1 tablespoon Jaggery
• 2 1/2 cups water
• 1 teaspoon salt
• 3/4 teaspoon cumin seeds
• 1/2 teaspoon black mustaed seeds
• 1/2 teaspoon fenugreek seeds(methi seeds)
• 1 teaspoon chanadal & urad dal
• 4 cloves, 4 whole black peppe, 2 whole round chillies & 2 pieces of cinnamon
• 1 pinch asafetida powder (hing)
• 2 chopped green chillies
• chopped coriander leaves(to garnish)

Method:

1. Place gram flour in a deep mixing bowl.
2. Add yoghurt, salt  and water. Whisk until smooth.
3. Heat ghee in a saucepan.
4. Add the seeds and rest of ingredients except jaggery & yogurt mixture.
5. After a minute add yogurt mixture & stir it.
6. Add jaggery.
7. Boil the mixture for 10 minutes.
8. Garnish it with coriander leaves & serve it hot with Rice preparations.

Ingredients:

• 250gm Boiled Kabuli Chana
• 1 table spoon chopped spring onions
• 1 table spoon chopped green Capsicum
• 1 table spoon chopped Red Capsicum
• 2 table spoon chopped Paneer Cube (Cottage Cheese)
• 1 teaspoon Red Chilly powder
• 1 teaspoon Chana Masala
• 1 teaspoon Garam Masala
• 1 teaspoon cumin seeds
• 2 teaspoon oil
• Salt

Method:

1. Pour oil in a frying pan & heat it.
2. Add cumin seeds and spring onions.
3. Stir for a minute and then add chopped green & red capsicum.
4. Stir for a minute more and add boiled chana and all masalas mentioned above and mix well.
5. Add Paneer Cube, mix it well.

Serving:

This vegetable can be relished with rotis or paranthe (Try our Palak Paratha or Chatpata Masala Paratha)

Note: The more health conscious of you may prefer replacing Paneer with Tofu)

Ingredients:

• 50 gm. Chanadal
• 50 gm. Lapsi
• 1 small capsicum
• 1 small onion
• 1 small carrot
• 7 beans
• 12 green peas
• 1 tablespoon small pieces of cabbage & cauliflower
• 2 green chilies
• 2 teaspoon roasted groundnuts
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ½ teaspoon cumin seeds
• 2 teaspoon ghee
• 250 ml water
• salt

Method:

1. Cut all the vegetables in chips shape.
2. Wash dal and lapsi.
3. Heat ghee in a pan , add cumin seeds.
4. Now add roasted groundnuts.
5. Add all vegetables and green chilies.
6. Stir for a minute and add all spices.
7. Add water and salt and boil it for 2 minutes.
8. Pressure cook it for 2 whistles.
9. Serve hot with chilled curd or hot kadhi.

 Vegetable Pakoda

 Ingredients:

•  1 Potato,1 Onion & 1 brinjal chopped in thin circle shape.
• 1 capsicum chopped in chips shape.
• 200gm. Besan.
• 1 teaspoon Red Chilly powder.
• ½ teaspoon turmeric powder.
• ½ teaspoon ajwain seeds.
• Oil for frying
• Water
• Salt

Method:

• Mix besan, ajwain seeds, salt, redchilly and turmeric powder in a bowl
• Prepare semi liquid batter with water.
• Add oil & heat it for frying in a frying pan
• When oil is sufficiently hot, dip vegetable pieces in besan’s batter and fry it.

Enjoy your Pakodas!

Apply it on the burnt part. It gives cooling effect immediately.